The other day I had a friend ask me about espresso powder and it instantly reminded me of these cookies. I love the hints of coffee and cinnamon and of course, chocolate chips!
I am off to bake another batch! I don’t think I have any chocolate chips (I know. WTF!)… BUT! I do have WHITE chocolate chips. So could technically make something like a white chocolate mocha cookie. Right?
Mocha Cinnamon Espresso Choco Chip Cookies
Ingredients
- 2 c all purpose flour
- 1/2 tsp baking powder
- 3/4 tsp cinnamon
- 1/4 tsp salt
- 1 1/2 c unsalted butter softened at room temp
- 3 tbsp instant espresso powder
- 1 c icing sugar
- 1/2 c packed brown sugar
- 1 1/2 c dark choco chips
- about 1/4 c granulated sugar
Instructions
- In medium bowl, mix flour, baking powder, cinnamon and salt.
- In larger bowl, beat butter until fluffy. Add espresso powder and mix well. Add icing sugar and brown sugar and mix well.
- Add flour mix about 1/2 cup at a time, mixing well each addition.
- Stir in choco chips.
- Set dough in fridge for about 30 minutes.
- Pre-heat oven to 350°F.
- Put granulated sugar in small shallow bowl. Scoop out 1 tabelspoon of dough, flattening slightly into a disk. Dip one side into sugar and place sugared side up on ungreased baking sheet about 2 inches apart.
- Bake 12 - 14 minutes.
- Let cookies cool 1 - 2 minutes on rack, before transferring to cooling rack.
MOCHA CINNAMON ESPRESSO CHOCOLATE CHIP COOKIES